This Zucchini Lasagna is a gluten-free twist on the classic! Made with layers of zucchini, tomato sauce, and cheese—you won’t miss the noodles!
This Zucchini Lasagna recipe has become one of the most popular recipes on my site over the years. I first published this recipe four years ago, and since then, my readers have baked it and given great reviews.
I still make it often since my family loves it. This recipe is great because it uses zucchini noodles instead of regular pasta. This makes it low-carb and gluten-free, but still incredibly tasty.
Key Ingredients to Make Zucchini Lasagna
This recipe is made with simple, wholesome ingredients like zucchini, tomato sauce, ricotta, mozzarella, parmesan, egg, spinach, basil, and parsley. While the ingredient list is straightforward, I’d like to highlight a few key components to help you make the best zucchini lasagna possible:
Cheese: I’ve made this recipe many times using both part-skim ricotta and part-skim shredded mozzarella, and it works well with either. However, using regular ricotta and mozzarella adds more fat, which results in a richer, creamier flavor.
Zucchini: I usually like small to medium-sized zucchini. They are less watery. Large ones are fine too. Just make sure to pat them dry or salt them to remove extra moisture if needed.
Tomato Sauce: For this version, I’m using a simple tomato sauce. If you want more texture and protein, you can use a hearty meat sauce. Try using ground beef or ground turkey instead.
I’ve created this step-by-step photo tutorial to help you make the best Zucchini Lasagna you can.
Let’s assemble the lasagna:
- First, spray a 9 x 13″ baking dish with non-stick cooking spray. Then, spread about 1 cup of the spinach-tomato sauce on the bottom of your casserole or baking dish.
2. Add a second layer of about 6 or 7 zucchini strips over the tomato sauce or marinara sauce. The amount of zucchini slices you need depends on the size of the zucchini.
3. After that, place about 1/2 cup to 3/4 cup of the ricotta mixture over the zucchini slices.
4. Top the ricotta mixture with mozzarella cheese. Use as much or as little mozzarella cheese as you wish.
5. Then, add another layer of zucchini noodles and pasta sauce. Repeat the layers until all your ingredients are used.
6. Top with more mozzarella cheese to add more flavour to this recipe. Then, add 1/2 cup parmesan on top.
7. Finally, cover the casserole with aluminum foil, and bake for 30 minutes. Uncover the dish, and cook for 10-15 more minutes. If you want to make this lasagna ahead of time, just place the unbaked lasagna in the refrigerator for 24 hours.
After you bake it, remove it from the oven, and let it cool for about 10 minutes. The reason we let the zucchini lasagna rest for 10 minutes is so the lasagna can set. This way, when you cut into it, the lasagna does not fall apart before getting on your plate!
Sprinkle with salt and chopped parsley. Enjoy this delicious comfort food!
How to Make Zucchini Noodles for Lasagna
You can make them using a sharp knife, a mandolin slicer, or a vegetable peeler. I’ve made this Zucchini Lasagna many times and have made the zucchini noddles using all three tools.
However, my favourite kitchen tool for making zucchini noodles is the mandolin slicer, because it’s fast and it creates exceptionally even slices, which is very important to bake the entire lasagna evenly.
Tips to Prevent Watery Zucchini in Lasagna
- Slice the zucchini thinner to reduce moisture.
- Salt the slices and let them sit for 15 minutes, then blot with a paper towel.
- Lightly grill each side for 1–2 minutes to dry them out.
- I also like to let the zucchini sit on paper towels to absorb excess moisture while I prep the sauce.
Storage & Reheating Instructions
To Store: Once the zucchini lasagna has slightly cooled, store the leftovers in an airtight container. It will last for 3–5 days in the fridge.
To Freeze: To freeze, you can freeze the entire lasagna once it’s been baked! Simply wrap it up tightly. It can last a couple months in the freezer.
More zucchini recipes to try:
Want another lasagna recipe? You should try my Zucchini Lasagna Roll recipe, Zucchini Lasagna Skillet or my Slow Cooker Zucchini Lasagna recipes!! They’re packed with veggies and is easy to make too!
Zucchini Lasagna Recipe
Video
Ingredients
- 1 tablespoon extra virgin olive oil
- ½ onion finely chopped
- 4 garlic cloves crushed
- 2 tablespoons tomato paste
- 1 28-ounce can crushed tomatoes with the juice or 1¾ pounds of fresh tomatoes peeled, seeded, and diced
- Salt and ground fresh black pepper to taste
- 1 tablespoon fresh basil chopped
- 3 cups spinach
- 15 ounces part-skim ricotta
- 1 large egg
- ½ cup freshly grated Parmesan cheese
- 4 medium zucchini sliced ⅛-inch thick
- 16 ounces part-skim mozzarella cheese shredded
- ½ teaspoon parsley chopped
Instructions
- In a saucepan, heat the olive oil over medium heat. Add the onions, and cook 4-5 minutes until they are soft and golden. Add the garlic, and sauté, being careful not to burn the garlic. Add the tomato paste and stir well.
- Add the chopped tomatoes, including the juice in case you are using canned tomatoes. Add salt and ground fresh black pepper. Bring to a low simmer, cover, and cook for 25-30 minutes.
- Finally, remove from the heat, and add the fresh basil and spinach. Stir well. Adjust the seasoning if necessary.
- Arrange the zucchini slices in a single layer on a baking sheet coated with cooking oil spray. Broil for 5-8 minutes. Remove from the oven. Wait about 5 minutes to remove any excess moisture with paper towels if necessary. (This part is very important to avoid the lasagna becoming too soupy.)
- Preheat the oven to 375°F. In a medium bowl, mix the ricotta cheese, Parmesan cheese, and egg. Stir well.
- In a 9×13 casserole, spread some tomato-spinach sauce on the bottom. Layer 5 or 6 zucchini slices to cover. Place some of the ricotta cheese mixture on the zucchini slices, and top with some mozzarella cheese. Repeat the layers until all your ingredients are used.
- Top with sauce and mozzarella.
- Cover the casserole dish with aluminum foil, and bake for 30 minutes. Uncover, and cook an additional 10-15 minutes.
- Let stand about 10 minutes before serving. Garnish with parsley.
Notes
- This recipe was adapted from the site Skinny Taste.
- The amount of zucchinis you need will depend on the size of them. While larger ones are great, they are a bit more watery compared to smaller zucchinis.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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Made this twice and loved it.
Can I prep the lasagna earlier in the morning and then
bake it for dinner? (putting it in the fridge of course
in the interim.)
I believe so, but I can’t say for sure because I always make and then bake it soon. I don’t leave it in the fridge.
This turned out great and so flavorful the first time I decided to make it again. Do let it “rest” or it will be soupy if you cut it right out of the oven.
Do you know the fiber in this? 10 carbs per serving is high if that’s NET carbs per piece!
Thanks. 10 carbs it’s because of the tomato sauce that I used that has a little bit of sugar. You can use one that is sugar free 😉
This was a delicious recipe. Followed it closely, except I used dried basil and just used the crushed tomatoes and no tomato paste. It was GREAT and I definitely will make and pass on to my family and friends. Thanks!
Awesome. Happy to hear that 😉
One of my favorite recipes EVER. I do add mushrooms and swirl some butter, and sometimes a splash of red wine, into the sauce. It does take at least a couple of hours to make, so for me it’s a weekend project, but this freezes beautifully in individual slices and is my go-to meal reheated on weeknights. Such an amazing meal!!!
Thank you so much for this great review 😉
can this be frozen?
Yes it can!
Do you have to pre cook the spinach, or does it cook when you put it into the sauce mixture?
It cookes when you put it into the sauce mixture.
Wow, just tried this recipe. I added oregano as well as the basil and half the mozzarella. My husband and I Loved it. Thanks for sharing this recipe.
So awesome! Happy to hear that. Thanks for stopping by and for your feedback 😉
My family really enjoyed this! I did a few things differently than stated:
– rather than broil the zucchini slices, I salted them, put them in a colander, and let them sit for 15-20 minutes. Then rinse and pat dry. This removes a lot of moisture without the fuss of the oven and multiple pans of slices.
– I chopped my spinach a bit before stirring it in.
– I saved out some mozzarella and put it on top after I removed the covering. My pan was very full and I was afraid the foil would pull a lot of the mozzarella off the top.
– If your pan is really full like mine was, place the pan in the oven on a rimmed cookie sheet in case it bubbles over.
– I didn’t do this, but I’ll bet the addition of some cooked crumbled sausage in the layers would be good.
Thanks for all the tips! Our community appreciate it a lot! Glad to know you and your family enjoyed this recipe 😉
I followed the recipe exactly. ( Except I user another homemade sause that I have been making for years.)
Zucchini made it very watery although I cooked the zucchini in the broiler longer, used paper towels, and spooned out the water before, and during, cooking. I also cook the entire thing longer.
I also found the amount of mozzarella cheese made it too rich.
We tried to eat it but ultimately had to throw it in the trash.
So disappointing.
I’m so sorry to hear that. I really don’t know why that happened because I’ve been making this lasagna for years now and it’s always so good. Maybe it was the thickness of the zucchini slices? Not sure, but it could be. Also, you can adjust the amount of mozzarella according to your taste. Thanks for stopping by and leaving your feedback.
It would be helpful to list the weight instead of the size of Zucchini. Size is in the eye of the beholder!
Olivia Your Lasagna Recipe is so Frigging Delicious better than the Authentic Lasagna with noodles 1000 % Keeper!!!
MY Whole Family GOBBLED IT UP in no time and The Aroma in Our House Smelt like an Authentic Italian Restaurant.
We added lean ground beef to the Recipe and it was FANTASTICO!!!
Your Awesome Thank You for Sharing this Wonderful Recipe with All of US .
Scrumpdelicious is My Final Thought and My Belly Thanks You for the Healthier Alternative!!! 😆
You’re comment made my day. I’m so glad you and your family enjoyed this recipe and thank you SO MUCH for this awesome feedback! I appreciate it 😉
Olivia You’re Welcome but actually You’re the one who Made My Day & Dinner a bit More Special during this COVID Quarantine to be Perfectly Honest with You!
I’m beginning to cook more again for My Family as I was in a “cooking rut” for a while & due to illness lacked a regular appetite so Thank You once again.
JSYK I raved for 30 minutes. to My teenage son and told him he’s going to learn how to make this lasagna for me & his dad when we’re too old to cook anymore!!! 😆
Lastly, I’ve shared this recipe with 3 people already & have an extra one frozen aleady to go for Our Future Family Dinner Night to Enjoy Together Again Soon.
Food is Love Pass it On. ❤
Wow your comment made my day. Thank you so much for your feedback and for sharing this recipe with your friends. You’re so kind and sweet. Thank you so so so much!!
Hi – can I used frozen spinach? Or does it need to be fresh? Thanks in advance – I’m making it tomorrow😊
Better use fresh spinach.
This is truly the best lasagna I’ve ever had and better than traditional lasagna. It was a lot of work to make, but definitely worth it. Thank you for sharing this recipe.
Happy you liked it!
Olivia, thanks so much. We loved it and will never buy lasagna noodles again. Delicious! I went with your meat sauce, which is the best I’ve ever made. But next time will try the vegan.
So happy to hear that you love it!